• To implement the Cleaning and re-stock of clean equipment of the outlet stewarding station.
• Ensure smooth functioning and that hygienic standards are maintained under the general guidance of the Stewarding Supervisor in accordance to the Hotel’s Policies and Procedures.
• Clean all service cutlery, plate and utensil necessary for the station assigned according to prescribed Stewarding standards and procedures with emphasis on speed and accuracy.
• Clean and maintain equipment, tools, fixtures, washing area in station assigned.
• Clean and re-stock service station.
• Knowledgeable of all the equipment in the dish washing area, the proper handling and usage of these.
• Perform any other duties assigned by the immediate superior, which leads to guest satisfaction and profit for the hotel.
• Provide assistance to co-associates within the food & beverage and amongst other departments in the performance of tasks to foster teamwork and success for the Hotel (whenever necessary and convenient).
Reports to the Junior Chef.